Sometimes I feel that I kinda neglect talking about the wonderful food I grew up with. Short of making atonement (i.e. constructing the dish myself), I've decided to dedicate this entire post (in all its' brief glory) to the wonderful heritage of hawker food in Malaysia. Starting with my beloved hometown/city, KL.
Go Google Imbi Pork... and immediately this foodstall (Imbi Pork Ball Noodle) at Win Heng Seng corner coffee shop pops up. Numerous posts have been dedicated to this scrumptious concoction. How I even begin to describe this delicacy - the soft, smooth rice noodle bathed in dark, savoury gravy to the robust, flavoursome minced-pork laced with plenty of fiery Sarawakian white pepper and finely-chopped spring onions...ah, my mouth still salivates at the thought of this Michelin-star worthy dish. IMHO, it ranks quite high up the top 10 food in Malaysia, sitting up there among the Penang CKT at Lorong Selamat, Hokkien Mee, etc.
The perfect accompaniment to the white ribbons of delicious kway teow is usually this bowl of peppery soup made from some secret-broth. Especially if you order the 'dry' bowl. It's not easy to find this springy, dense near-perfect chu-yok-yun (pork ball) and Chinese sausage gently floating in the amazing broth. Therefore, it's unsurprising that the crowd is often-time huge despite the fierce heat and lack of proper seats/ventilation. Go and experience this heritage-food before another huge corporation gobbles up this recipe or company & ended up having (inferior) franchises in malls and airports, ok? YY said that he would drive 400+ km from Singapore just to have this for lunch and then go back. Sort of a foodies' mini-pilgrimage in lieu of even further distance to another food-mecca (Penang).
There was also another kind of noodles I grow up with. Along the North-South Expressway, there lies a small town called Tangkak. To most people, this one-lane settlement is famous for Mount Ophir but I've recently discovered that this town is equally well-known for its myriad of emporiums selling all sorts of fabrics, especially curtains. And a type of noodles called herbal beef soup noodles popularized by Kuang Fei off the main road of Tangkak.
It's probably true that we Chinese can probably eat anything with the back facing the sun. Each part of the cow's anatomy could be used for multi-purpose cooking and this bowl of perfectly-balanced meehoon soup is the prime example of it. What amazes me most is that there is the extremely juicy beef meat-cubes mixed with all sorts of 'innards' that resembled something I took out in the OT the other day. Stuff of legend. If you are yearning for a hearty bowl of beef noodles and wouldn't taking a detour on the NSE, do drop by this flagship store at Jalan Solok, Tangkak for the most yummy, value-for-money noodles this side of the country. You'll love it!